$1,000 Wedding

Update-- It turns out that the bastards that made a copy of my debit card charged more than $1,000 worth of shit at Walmart-- much more than what the bank told me on the phone. Charges are still coming through and my account is in the negative, where it will remain until a) I get paid, or b) the bank gets me the dispute form and credits my account. Grrrrreat. Please email me for the address where you can send your donations....hahaha...uh, seriously....

Meanwhile, for those getting their grills out for the 'season' (it lasts all year for me), here's a recipe for a Cajun Seasoning from a slightly less well known Paul Kirk book. This can be used on many different meats for grilling, bbq'ing, roasting, etc...You could even cut back the salt and add this to a brine for a pork loin or birdie...or just rub it on a steak or chops.

Cajun Seasoning (Yield approx. 3/4 cup)

1/2 cup paprika
2 Tbsp. granulated garlic
1.5 Tbsp. cayenne
2 tsp. dry mustard
2 tsp ground oregano
2 tsp. seasoned salt
1 tsp. ground thyme
1 tsp. fine ground black pepper
1 tsp. toasted ground cumin
1 tsp. white pepper
1/2 tsp. ground marjoram
1/2 tsp. ground nutmeg

Combine ingredients in a sifter and sift into a bowl. Blend well and store in an airtight container in a cool dry place.

Source: Smoke It! by Paul Kirk, Courage Books, 2001